Firehouse Subs touts food, atmosphere at new Mentor location

Bob and Diane Gregg have just opened a Firehouse Subs restaurant at 9209 Mentor Avenue in Mentor. The restaurant features a fully restored 1924 Ford Prospector fire engine.

Of more than 700 Firehouse Subs eateries in the country, only two locations can boast of housing an authentic, full-sized fire engine. Mentor is one of them.

The fully restored 1924 Ford Prospector is just part of an assembly of vintage equipment and other firefighting-related items on display in the recently opened restaurant at 9209 Mentor Ave., just east of Mentor Commons.

While munching on a selection from a menu of subs, salads, chili and more, diners can check out plenty of apparatus on loan from the Mentor Fire Museum on Jackson Street.

The fire engine was provided by the late John Wayman Sr., a former Jefferson Fire Chief and friend of Bob Gregg, the store’s owner. Gregg has served as a volunteer firefighter in the village since 1978 and runs the shop along with his wife, Diane.

Complementing the interesting paraphernalia, including early versions of gas masks, oxygen canisters, boots and more, is a custom wall-size painting to which many area visitors may relate.

Advertisement

Joe Puskas, a former Parma resident, creates a personalized mural for many of the Firehouse Subs franchises.

Prominent in the brightly colored design is the latest model of a Mentor Fire Department fire truck as well as the 1924 Ford vehicle.

A cardinal and cougar symbolizing Mentor and Lake Catholic schools’ mascots are highlighted in a vivid depiction of the Mentor Marsh.

The focus on firefighting originates from two firefighter brothers who started the franchise business in Florida in 1994.

Business Review has named Firehouse Subs No. 1 in franchisee satisfaction, and in 2013 the company was ranked first in growth by Nation’s Restaurant News.

Involvement with the community extends through a Public Safety Foundation that provides grants to local fire departments for equipment and programs.

In April, an event is planned to recognize a total of $60,000 in grants the foundation presented to fire departments in Maple Heights, Mayfield Heights and University Heights.

In an earlier interview, Mayfield Heights Fire Chief Bruce Elliott said the funds granted to his department enabled the purchase of a specially equipped fire safety house that will assist firefighters in public education.

“We definitely would not have been able to afford that kind of money unless we had the grant funding,” Elliott said. “It wasn’t in the budget and quite frankly I don’t think I would have been able to put it in the budget for 2014. It was on our wish list.”

Apart from the emphasis on firefighting, what sets the sub shop apart are high quality ingredients and a steaming process for meats and cheeses, according to Diane.

The woman has extensive experience in food operations and said the idea for opening the franchise resulted from her interest in restaurants and Bob’s in firefighting.

“It was a natural fit,” she said.

Among subs offered are a Hook and Ladder consisting of smoked turkey breast, honey ham, bacon and Monterey Jack Cheese, which can be served “fully involved,” translated as loaded complete with mayo, mustard, lettuce, tomato, onion and dill spear ($6.29). Make it a combo with chips and a drink from a Coca-Cola Freestyle dispenser serving 120 combinations of soft drink flavors and the cost is $8.58.

A New York Steamer is served with corned beef brisket, pastrami, provolone cheese, mustard, mayo and Italian dressing ($5.89).

Youngsters visiting the fast-casual eatery can choose from a variety of combos ($4.09) while sporting a shiny, red replica of a fireman’s helmet given when they enter the store.

The odd-numbered prices for items are a means of encouraging patrons to round up payment to the next dollar with the extra money being added to Public Safety Foundation coffers. Thus far, the Greggs said business has been great and the community very welcoming.

Diane says she owes much of the successful start to her employees.

“My staff is fantastic,” she said. “I couldn’t ask for any better support from them. I feel very fortunate to have them on my team.”

In addition to eating in the spacious dining area, orders can be taken to-go — called ahead at 440-974-8515; or faxed to 440-974-8516. Catering options are available.